Having only tried it a few times at the schmanciest of restaurants, I was intrigued to see how the homemade version would stack up. Turns out: really darn well.

This particular blend has a depth of flavor that lends a whole new element to the oyster, but it still brings the tang you’re looking for with an oyster garnish. Again, if you’re working with quality oysters, I say go naked: splash of sauce and slurp.

Aight, Imma be straight wichu: this has been in my backlog for months. And it’s not because I don’t think it’s good.

ieatmostlymeat.com

I actually can’t remember anything The Chef has cooked for me that wasn’t awesome… barring one incident with some enchiladas. And that was a disaster mostly because I was hopping around the kitchen on one leg with a large knife and we were too tired to be cooking anything more than frozen chicken nuggets. (And we actually forgot to turn the oven on when we tried to cook those, so that kind of indicates what level we were on that day.)

Anyway, I’ve been less than anxious to post this only because it’s not in my comfort zone, meaning it is not soup or pasta or a dip made with cream cheese.

But you know what? That’s exactly why it needs posting. This dish actually has some nutritional value and is pretty tasty when you sauce it up all Asian-like. And it’s downright different. So Free Yo Mind, y’all. The rest will follow.

I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?

templeofthai.com

This is 2-for-1 in that it is The Chef’s recipe for both Shrimp StockandTom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.

And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.

Happy Halloween Nummy Num Nums! Despite my intense exhaustion due to the weekend’s celebrations – i.e. Todd’s stupid ayse dressing up as the banker from Monopoly and leaving $1 million worth of fake money scattered all over Blair – I could not let this most high and holy of days pass without a recipe.

thelostclassics.com

I know this recipe isn’t for severed fingers or brain soup or whatever other disgusting “treat” Sandra Lee is no doubt whipping up today, but it is orange and therefore festive all on its own!

The Chef says this sauce is great sauce for grilled chicken, pork or even seared duck. It does sound pretty tangy and delicious, and were we not planning on feasting on some shockingly cheap Chanterelles The Chef procured from Costco for dinner, I’d be demanding duck for All Hallow’s Eve. (Luckily these shrooms are orangish on their own, so we shall be totally “wealthy” and seasonal with our supper either way.)

And if you’re looking to waste a little time today, here’s a little Monster Squad for your viewing pleasure. Yes, this is as scary as it gets for me. OH IT’S SPOOKY!

I am not a big fan of squash – unless it’s zucchini,, which I will eat every which way from Sunday – but you call something butternut, and you’ve got my vote.

You’ve also got it when you add coconut milk to something; it’s like the Asian version of a good chicken broth – clean, homey and downright addictive.

This is a little rich, so if you’re looking for something a little lighter, a dash or two of cayenne might do a body good. Either way, this is a delightful substitute for played-out mashed potatoes and a great way to take advantage of that last farmer’s market run of the season.

This is the less-creamy, more tangy version of your standard coconut rice. Lemongrass and ginger are always fun. Plus you get to infuse something here, and that makes everyone feel much more culinarily-empowered.

Like this:

Chef John and I use my wok at the least 2 times a week because well I have an unhealthy relationship with Asian food and we love my wok. We make about a dozen varieties of fried rice, but Jean-Georges Vongerichten’s is hands down the best recipe. It is so simple and clean yet extremely flavorful; it’s unlike any other fried rice I have had. Like all fried-rice dishes, you must start this one with leftover rice; fresh rice is simply too moist. Bittman suggests using white rice from Chinese takeout; not a bad call. The recipe calls for jasmine rice, almost any rice will do as long as it is a day old. Also the original recipe calls for cooking the rice in rendered fat; I am just using peanut oil. Unlike other one pot fried rice dishes, this one has a couple steps but is 100% worth the effort. I highly recommend sprinkling some fried pancetta along with the ginger and garlic. Of course Jean-George serves this by molding it into beautiful mounds and tops each with egg and garnish. -ts
A Mark Bittman adaption of a Jean-Georges Vongerichten recipe, with a few tweaks. Serves 2.